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Prep Time
10 mins
Total Time
25 mins
Serves 4


1 cup
uncooked quinoa
250 mL
1 cup
reduced sodium chicken broth
250 mL
navel oranges
1 tbsp
finely chopped red onion
15 mL
1/2 tsp
2 mL
1/4 cup
sliced almonds, lightly toasted and coarsely chopped
60 mL
fresh mint leaves, finely chopped


Step 1

Preheat barbecue to high. Rinse quinoa and cook according to package directions using 1 cup (250 mL) water and chicken broth.

Step 2

Peel one navel orange, then slice it crosswise into 1/2-in. (1 cm) rounds. Cut other unpeeled orange in half cross-wise. Grill orange pieces just until grill marks appear, about 2 min. per side.

Step 3

In a large serving bowl, combine quinoa, red onion, cumin and almonds. Squeeze juice from orange halves over the salad and add mint. Mix well. Place grilled orange rounds on top of salad. Serve warm or at room temperature.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
1/4 of the recipe
4.5 g
Saturated Fat:
0.4 g
28 g
4 g
7 g
170 mg
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